Season the chicken cubes with garlic and herb seasoning, salt, and pepper.

Slice off the tops of the kaiser rolls and hollow out the centers to create bowls.

Heat olive oil in a large frying pan over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes until cooked through.

In a pot of boiling salted water, cook pasta until al dente according to package instructions. Drain well.

In a small bowl, combine melted butter with garlic and herb seasoning. Brush inside and around the edges of the hollowed bread bowls with this mixture.

Toast the bread bowls in a preheated oven at 375°F (190°C) for 4-5 minutes until lightly toasted.

In the pan with the cooked chicken, add the drained pasta and Alfredo sauce. Stir until well combined.

Fill the toasted bread bowls with the chicken Alfredo mixture and sprinkle with shredded parmesan cheese.

Return the filled bread bowls to the oven for an additional 4-5 minutes to melt the cheese.

Serve the Chicken Alfredo Garlic Bread Bowls hot, garnished with parsley or red pepper flakes if desired.